Ravenously eating fresh seafood is a clever way to be mistaken for a shark, and much easier than trying to breathe through a gray rubber costume underwater. Harness your inner cartilaginous carnivore with today’s Groupon to Fish Creek in Willow Park. Choose between the following options:
- For $15, you get $30 worth of seafood dinner fare.
- For $7, you get $15 worth of seafood lunch fare.
With a dinner menu overflowing with Créole- and southwestern-inspired subaqueous treasures, Fish Creek provides ample satiation to seafoodies. Seated on the sunny outdoor patio or within the wooden-columned dining room, patrons can choose from a plethora of water proteins, such as Jewel’s stuffed tilapia, a shrimp- and crab-stuffed blackened fillet disguised by an outer layer of spinach cream and sautéed crawfish tails, proving that when looks are deceiving, they should be thoroughly taste-tested ($17.99). As a counterpoint to fish dishes, the restaurant also serves a smattering of land-based entrees, including Gary’s southwest beans and rice, an amalgam of slow-cooked pinto beans and rice tumbled with andouille sausage, pico de gallo, and monterrey jack cheese, all resting beneath the warm shelter of two fried eggs ($10.99).
Lunch plates include the blackened chicken po’ boy, a traditional Louisiana sandwich stuffed with chicken and smothered in sweet and spicy honey mustard ($6.99). Creative customers can build their own original salad, selecting from six meats, a bevy of veggies, and an artists' palette's worth of dressings, best applied to tooth canvases by tablemates wielding broccoli ($6.99).
Chef Joe Lane is driven by the belief that "people should be able to have exceptional seafood wherever they are," as he writes on his website. At Fish Creek, Joe uses fresh seafood and other high-quality ingredients to build an award-winning menu that includes dishes such as bacon-wrapped shrimp brochette, crab cakes over cheese grits with a bacon remoulade, filet mignon, king crab legs, and several varieties of shrimp cocktail. Servers ferry these dishes, as well as Southern-inspired cocktails and margaritas, to polished tables arranged under exposed rafters in the relaxed atmosphere of the dining room. Patrons can also dine on a wooded back patio that holds up to 75 guests.